Chilling Injury Of Fruits And Vegetables Occur At
Necrosis as in seeds of eggplants peppers and tomatoes.
Chilling injury of fruits and vegetables occur at. Chilling injury is damage to plant parts caused by temperatures above the freezing point 32 f 0 c. Langra fruit at 5 1 ºc and if no technology is available for alleviation of chilling injury it may be stored at. These crops are injured by low but nonfreezing temperatures.
Plants of tropical or subtropical origin are most susceptible. By examination of the detrimental effect of ci on crop yields storage expenses and import requirements one can appreciate the severity of the problem. Chilling injury occurs at temperatures well above freezing point.
Browning can result from the action of the polyphenoloxidase ppo enzyme on phenolic compounds released from the vacuole during chilling but this mechanism has not been proven in all cases. Ci produces physiological damage to many fruits and vegetables as a result of their exposure to chilling temperatures resulting in serious quality and economic losses. Accelerated decay as in cucumber melons papaya and mango.
Surface pitting is the most common form of chilling injury in many tropical and subtropical fruits and vegetables. Chilling induced browning in fruit typically appears first around the vascular transport strands. Chilling injury affects many fruits and vegetables.
Pitting can occur on citrus fruits cucumbers eggplant melons okra papayas pomegranates sweet peppers sweetpotatoes and tamarillos. At these temperatures the tissues weaken because they are unable to carry on normal metabolic. In this study the mechanism recruited by exogenous melatonin application at 100 μm for alleviating chilling injury in tomato fruits during cold storage was investigated.
Some crops of temperate zone origin are also susceptible. The critical chilling temperature in group c plants is lower than that in group b plants. Browning or blackening of flesh tissues is another common feature of chilling injury e g.